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The perfect hard boiled egg?

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  • The perfect hard boiled egg?

    Who has it?
    Yellow yolk (not green)
    Easy to peel
    And doesn't stink up the fridge
    Let me know your trick!

  • #2
    Don't boil the eggs. Bring them to the boil and then let them sit in the water. I do about 5 minutes and get yolks with a bit of creamy center.
    Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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    • #3
      Originally posted by tangentrider View Post
      Don't boil the eggs. Bring them to the boil and then let them sit in the water. I do about 5 minutes and get yolks with a bit of creamy center.
      QFT. I love a squidgy yolk, but as I use a lot of eggs for salad purposes, I usually cook them through so they'll crumble a bit, which takes about seven minutes.
      Fill pot with eggs so that they're resting comfortably together, without a lot of extra space to rattle around. I usually boil a dozen at a time. Fill with water a cm or two above the eggs. Place pot on stove, turn heat up medium-high. Let the pot get to a full, rolling boil, then turn the heat off and cover. I start my timer after the water breaks a simmer, once the water is obviously up to boiling temp.
      “Falconry is not a hobby or an amusement; it is a rage. You eat and drink it, sleep it and think it. You tremble to write of it, even in recollection. It is as King James the First remarked, an extreme stirrer up of passions.” --T.H. White, The Godstone and the Blackymor

      "The world must be all fucked up when men travel first class and literature goes as freight."
      - Gabriel Garcia Marquez, One Hundred Years of Solitude

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      • #4
        Originally posted by mixie View Post
        QFT. I love a squidgy yolk, but as I use a lot of eggs for salad purposes, I usually cook them through so they'll crumble a bit, which takes about seven minutes.
        Fill pot with eggs so that they're resting comfortably together, without a lot of extra space to rattle around. I usually boil a dozen at a time. Fill with water a cm or two above the eggs. Place pot on stove, turn heat up medium-high. Let the pot get to a full, rolling boil, then turn the heat off and cover. I start my timer after the water breaks a simmer, once the water is obviously up to boiling temp.
        I agree: for salad purposes, the lovely yellow crumble is required.
        Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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        • #5
          Aw, but I like the bouncy ball gray yolk
          --Trish (Bork)
          TROPICAL TRADITIONS REFERRAL # 7625207
          http://pregnantdiabetic.blogspot.com
          FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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          • #6
            Generally, the fresher the egg, the harder it can be to peel. Use the oldest eggs for hard boiled, the freshest for frying.

            Don't peel until ready to eat for less stink.

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            • #7
              Start with cold water.
              Bring to a boil.
              Cover and turn off heat
              Let sit 15-20 minutes
              Drain and over with cold wter

              15 minutes gives you a tiny bit of "squidgy center", 20 minutes cooked through.

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              • #8
                Originally posted by Adrianag View Post
                Start with cold water.
                Bring to a boil.
                Cover and turn off heat
                Let sit 15-20 minutes
                Drain and over with cold wter

                15 minutes gives you a tiny bit of "squidgy center", 20 minutes cooked through.
                Yep, this method works. Depends on the size of your eggs too - I find that 15 minutes is perfectly hardboiled for my 60g eggs.

                Eggs should never stink up your fridge - don't peel them until you're ready to eat them. You don't need to fridge a hardboiled egg (unpeeled) if you're going to eat it within a day or so anyway.
                I have the simplest tastes. I am always satisfied with the best.

                Oscar Wilde

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                • #9
                  Check out these!
                  The Food Lab: Perfect Boiled Eggs | Serious Eats
                  Soft Boiled Eggs - Cooking Tests - Cooking For Engineers

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                  • #10
                    Originally posted by Sigi View Post

                    You don't need to fridge a hardboiled egg (unpeeled) if you're going to eat it within a day or so anyway.
                    Didn't know that! Thanks!

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                    • #11
                      I love this nerdy stuff, now we know:
                      start with cold water
                      use 1.5 quarts water
                      bring to a bare simmer 189 degrees
                      shut off heat
                      Let sit 10 - 30 minutes

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                      • #12
                        Steamer. SO SO SO much easier.

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